Whipped Cream Regulation by Hydrophilic Sucrose Esters: Interfacial Behavior and Whipping Properties.

Di Zeng, Cuiling Li, Lihua Huang, Junwei Wang, Yongjian Cai, Qiangzhong Zhao, Mouming Zhao

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

7 authors.

Di ZengSchool of Food Science and Engineering, Guangdong Ocean University, Yangjiang Campus, Yangjiang 529500, China.ORCID 0009-0009-7275-9052

Cuiling LiSchool of Food Science and Engineering, Guangdong Ocean University, Yangjiang Campus, Yangjiang 529500, China.

Lihua HuangSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.ORCID 0000-0002-3575-5417

Junwei WangSchool of Food Science and Engineering, Guangdong Ocean University, Yangjiang Campus, Yangjiang 529500, China.

Yongjian CaiSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.ORCID 0000-0002-6996-3396

Qiangzhong ZhaoSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.

Mouming ZhaoSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.

Funding

2021 Guangdong Provincial Undergraduate Education Quality and Teaching Reform Project 310121062201Guangdong Basic and Applied Basic Research Foundation 2025A1515110249Guangdong Key-Area Research and Development Program 2024B0202010001Guangdong Provincial Science and Technology Support Program for the "Bai-Qian-Wan Project" BQW2024008Guangdong Provincial Science and Technology Support Program for the "Bai-Qian-Wan Project" KTP20240478Scientific Research Start-up Fund of Guangdong Ocean UniversityYangjiang Science and Technology Commissioner Program SDZX2023026

6 · The paper itself

Abstract

Hydrophilic sucrose esters are widely used in whipped cream, but the relationship between their molecular structure, interfacial behavior, and whipping performance remains unclear. This study investigated three hydrophilic sucrose esters, S1170, S1570, and P1570, in sodium caseinate-stabilized cream systems. Interfacial measurements showed that sucrose ester concentration strongly affected the adsorption behavior and viscoelasticity of the oil/water interface. Low concentrations produced rheological responses consistent with the formation of a more elastic mixed interface, whereas excessive addition was associated with competitive adsorption, reduced interfacial protein coverage, and weakened interfacial viscoelasticity. The molecular structure of sucrose esters further influenced this process: S1170, with a higher polyester content, showed behavior consistent with stronger interfacial interactions, while P1570 showed a greater decrease in interfacial modulus. These interfacial differences were associated with changes in whipping behavior. At 0.10 wt%, sucrose esters slowed fat partial coalescence, prolonged the optimal whipping time, and increased overrun. At 0.50 wt%, they accelerated early-stage coalescence and increased serum loss, especially for P1570. These findings suggest that selecting appropriate sucrose ester type and dosage is essential for balancing interfacial stability, fat partial coalescence, and whipped cream quality.

Indexed as

interfacial rheologypartial coalescencesucrose esterswhipped cream

Identifiers

PMID42737239

DOI10.3390/foods15172995

PMCPMC13564632

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.